Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets

Ingredients

• 1  applewood-smoked bacon thick chopped
• 6 ounces baby striped beets (such as Chioggia)
• 6 ounces baby beets red
• 6 ounces baby beets yellow
• 0.3 teaspoon pepper black freshly ground
• 1  garlic head whole
• 1 tablespoon heavy cream 
• 4 cups fizz kale 
• 0.3 teaspoon kosher salt 
• 4 cups destemmed lacinato/dinosaur kale 
• 1.5 teaspoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 1 teaspoon red wine vinegar 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets.
3. Bake garlic and beets at 350 for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
4. Combine garlic pulp, oil, and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk.
5. Place kale in a large bowl.
6. Heat a medium skillet over medium heat; add bacon. Cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat.
7. Pour hot bacon mixture over kale, tossing to coat.
8. Peel beets; discard skins.
9. Cut beets in half. Arrange over kale mixture.